Two-Toned Stuffed Potatoes

Two-Toned Stuffed Potatoes

Two-Toned Stuffed Potatoes


Makes 6 servings


3 large baking potatoes (12 ounces each)
2 large sweet potatoes (12 ounces each), dark flesh preferred
3 slices thick-cut bacon, cut in half crosswise on a diagonal
2 cups coarsely chopped onions
2/3 cup buttermilk
1/4 cup (1/2 stick) butter, cut into small pieces
3/4 teaspoon salt, divided


  1. Preheat oven to 450°F. Pierce potatoes with fork in several places. Bake directly on rack 45 minutes or until fork-tender. Reduce oven to 350°F.
  2. Meanwhile, cook bacon in medium skillet over medium-high heat 6 to 8 minutes or until crisp. Remove from heat; transfer bacon to paper towels with slotted spoon.
  3. Add onions to bacon fat in skillet and cook about 12 minutes over medium-high heat or until golden brown. Remove onions from skillet; set aside. Stir buttermilk into skillet, scraping up any browned bits from bottom of pan. Add butter, stirring until melted.
  4. Cut baking potatoes in half lengthwise with serrated knife; carefully scoop out flesh into large bowl. Reserve skins. Add 3/4 of buttermilk mixture, 1/2 teaspoon salt and 3/4 cooked onions. Mash with potato masher until smooth.
  5. Cut sweet potatoes lengthwise with serrated knife and scoop out flesh into medium bowl. Discard skins. Add remaining buttermilk mixture, 1/4 teaspoon salt and remaining cooked onions. Mash with potato masher until smooth.
  6. Fill half of each reserved potato skin horizontally, vertically or diagonally with baked potato mixture; fill other half with sweet potato mixture. Top each stuffed potato half with half slice of bacon. Transfer stuffed potatoes to baking sheet; bake 15 minutes or until heated through.


Stuffed potatoes can be made weeks in advance and frozen. Reheat frozen potatoes in a 350°F oven for 75 to 90 minutes. If made ahead and refrigerated for a few days, reheat in a 350°F oven for 25 minutes.

Nutritional Information

Calories 262
Calories from Fat 37 %
Total Fat 11 g
Saturated Fat 5 g
Cholesterol 27 mg
Carbohydrate 36 g
Fiber 4 g
Protein 7 g
Sodium 519 mg

Dietary Exchange

Starch 2.5
Fat 2



Check out more recipes for Vegetable Side Dish